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Long shelflife
The intense dark chocolate balances the sweetness of the three layers.The intense dark chocolate balances the sweetness of the three layers.
- Διάρκεια ζωής:
- 60 Days
- Conservation:
- Room Temperature
Περιέχει: 4 Συστατικά
Crispy Bottom Layer
Συστατικά: Crispy Bottom Layer
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250 gCallebaut Hazelnut Praline (PRA663)
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60 gCaramelised Pistachio
Προετοιμασία: Crispy Bottom Layer
- Mix together the milk gianduja and the pistachios.
- Pour the preparation onto parchment paper and cover with a second sheet.
- Using a rolling pin, roll it down to 1.5 mm (0.60”) thick.
- Place into the refridgerator until hard enough to be cut.
- Place a frame on the gianduja and pistachio layer and use it as a stencil to cut the inside of this square.
- Leave at 18-20°C (64-68°F).
- Using a damp towel, attach a plastic sheet to the metal tray and remove the air bubbles.
- Pour precrystallized dark chocolate onto the metal tray and spread it out evenly using the scraper to create a thin layer. This will be the foot of the bonbon.
- Immediately place the gianduja and pistachio square on top of the chocolate layer to stick them well together.
Tools
- Metal Tray
- Knife
- Scraper
- Bowl(s)
- Parchment paper
- Mixing bowl (s)
- Melting kettle or automatic tempering machine
- Rolling pin
- Damp Towel
- Plastic Sheets
- 17 cm x 17 cm x 8 mm frame
- Spatula(s)
Pistachio Almond Paste
Συστατικά: Pistachio Almond Paste
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20 gunsalted butter
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Q.S.icing sugar
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25 gCallebaut Pure Pistachio Paste
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350 g100% Almond Paste
Προετοιμασία: Pistachio Almond Paste
- Using the hook in the tabletop mixer, mix the almond paste and the pistachio paste together.
- Add the unsalted butter and continue mixing on low speed until all the ingredients are well incorporated and coming together. The bowl should be completely clean.
- Turn the dough out onto parchment paper and knead by hand to finish forming the dough.
- Add a little bit of icing sugar and cover with a second sheet of parchment paper and then roll down the dough to 4-5 mm (0.16” - 0.19”) thick. Remove the parchment paper. You can use a frame or a ruler to make sure that the thickness is even.
- Use the same frame as for the Gianduja and pistachio layer and cut it out using a knife.
- Use a heat gun to slightly melt the surface of the crispy bottom layer, and immediately stick the pistachio almond paste onto it.
- Use a ruler to make sure it covers the entire surface of the crispy layer.
- Let set at 18-20°C (64-68°F).
Tools
- Metal Tray
- Knife
- Bowl(s)
- Parchment paper
- Mixing bowl (s)
- Heat gun
- Ruler (s)
- Rolling pin
- Tabletop mixer
- 17 cm x 17 cm x 8 mm frame
- Hook Attachment
- Spatula(s)
Cherry Fruit Paste
Συστατικά: Cherry Fruit Paste
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180 gSugar #1
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40 gglucose syrup DE 38
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220 gSugar #2
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4 gyellow pectin
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3 gTartic acid solution (1:1 cream of tartar + water)
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175 gcherry purée
Προετοιμασία: Cherry Fruit Paste
- Heat the cherry purée and the glucose syrup together.
- Once the glucose syrup has completely melted, add the first quantity of sugar.
- Use a whisk to mix the second quantity of sugar and yellow pectin together. This will prevent lumps from forming.
- Then gradually add the mixture into the cherry purée preparation while continuously stirring.
- Cook to 107°C (225°F).
- Once at 107°C (225°F), add the tartaric acid solution and continue mixing.
- Pour into the frame, over the pistachio almond paste and let cool down to 18-20°C (64-68°F).
Tools
- Cooktop
- Saucepan
- Stamp (s)
- Whisk
- Thermometer
- Bowl(s)
Cutting and Enrobing
Συστατικά: Cutting and Enrobing
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Q.S.Pure alcohol 94%
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Q.S.Mona Lisa Gold Metallic Powder
Προετοιμασία: Cutting and Enrobing
- Once the filling has set enough, use a knife to remove the frame.
- Using a guitar cutter, cut into 30 mm (1.2”) x 30 mm (1.2”) squares.
- Enrobe in precrystallized dark chocolate using the automatic enrobing machine. You could also use a melting kettle and a dipping fork.
- Mix the gold powder together with pure alcohol and use the bottom side of a piping tip to decorate the bonbons.
- Finally, let the bonbons set at 18-20°C (64-68°F).
Tools
- Metal Tray
- Knife
- Parchment paper
- Melting kettle or automatic tempering machine
- Guitar cutter
- Dipping fork
- 25 mm (0.95") piping tip
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